Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)

Cauliflower deserved to be dressed up a bit, made into a fritter, with other tasty ingredients that compliment this white variety of a cabbage.  This flavor combo is perfect for cauliflower.  This recipe turned out light and fresh, as much as a fritter can get.  I pan-fried them in a minimal amount of avocado oil in a few batches.  Avocado oil has a high smoke point and is heart-healthy.  For a more time efficient cooking method, it may be easier and quicker to bake them in an oven; try 375F for 20 minutes, flipping halfway in between.  I'll have to try that next time.  They freeze easily and can be garnished to make pretty and extra tasty.

Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)

Ingredients:

Cauliflower Florets, 500 g (about 3/4 head)
Garlic Cloves, 2-3 (blanched and minced)
Sweet Onion, 40 g (about 1/4)
Jalapeño, 50 g (about 1 large, diced fine with seeds and ribs removed)
Cilantro, 20 g (about 1/2 bunch, chopped fine + extra for garnish)
Green Onions 20 g (about 2 stalks, chopped fine)
Shredded Cheese, 100 g (about 1 cup, I used a Mexican mix)
P.A.N. Arepa Flour, 50 g (about 1/3 cup) or use tapioca flour/starch or GF flour mix
Salt and Pepper to taste
Ground Cumin, 1/4 teaspoon (optional, gives a nice smokiness)
Eggs, 2 large, lightly beaten
Avocado oil or any oil of your choice
optional garnish: Greek yogurt with a little Tajin or ground chipotle mixed in

Directions:

In a large microwave safe bowl, microwave the cauliflower florets covered for 5 minutes or until steaming.  Remove and allow to cool covered.  Once cool enough to handle, drain any excess water, and run through food processor  until uniform. Peel garlic cloves and place in a small sauce pan of boiling water for 2 minutes, fish out with a fork, allow to cool, and mince or put through a press.  In a large mixing bowl combine the cauliflower, garlic, grated onion, diced jalapeño, chopped cilantro, cheese, P.A.N. flour, cumin, salt and pepper to taste.  If you want heat, leave the ribs and seeds in the jalapeño.  Once it's seasoned to your liking, then mix in the eggs.

(Chemist secret: how to clean your hands effectively after cutting a jalapeno....  Rub you hands with any kind of oil, followed by a good lathered wash with soap.  It works!  It removes all the capsicum that is oil soluble and that could burn your eyes when you inadvertently rub your eyes with hot pepper fingers.  Ouch.)

Warm a large skillet over medium heat with about 2 tablespoons of oil.  Portion out fritters (I used a 1 ounce portioner/ice cream scooper), place into skillet, and flatten.  Brown for about 8-10 minutes a side.  Flip and cook other side the same.  Transfer onto a paper towel lined plate.  Cook in batches until done.  For garnish, mix a little Tajin (found in Mexican section) or ground chipotle into Greek yogurt or sour cream to taste.  Sprinkle on some chopped cilantro.

Makes about 16 fritters.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest. Check out The FN Dish. The fall theme we're focusing on here is cauliflower. On twitter, we're tagging #FallFest.

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